Table 2 Mean relative peak areas (expressed as % from total peak areas) and standard deviations of volatile compounds from wheat, red/green lentils flour samples analysed by HS-ITEX/GC–MS technique
Volatile compound | Odour perception | Samples | ||
|---|---|---|---|---|
WF | FLG | FLR | ||
1-Hexanol | Green, grass, fat | 31.86 ± 0.24 | 5.93 ± 0.81 | 4.19 ± 0.24 |
Hexanal | Green grass, fat | 20.03 ± 0.19 | 3.62 ± 0.23 | nd |
Benzeneacetaldehyde | Harsh, green, honey, cocoa | 4.27 ± 0.36 | 6.95 ± 0.02 | 4.48 ± 0.05 |
Nonanal | Fat, citrus, green beany | 0.2 ± 0.01 | 2.68 ± 0.03 | 1.97 ± 0.2 |
2-Pentyl-furan | Green beans, butter | 12.7 ± 0.21 | 5.6 ± 0.31 | 5.16 ± 0.25 |
Acetophenone | Sweet, flower, almond | 3.43 ± 0.35 | 6 ± 0.45 | 3.19 ± 0.13 |
Toluene | Pungent, caramel, fruity, solvent | 3.78 ± 0.17 | 7.07 ± 0.37 | 4.51 ± 0.36 |
Octane | Green grass, fat, citrus, soap | nd | 8.66 ± 0.45 | 8.4 ± 0.4 |
Limonene | Citrus, mint | 10.13 ± 0.15 | 13.23 ± 0.1 | 58.29 ± 0.6 |